Of meats preservation

Salt is used to cure meat and fish by soaking them in brine, rubbing salt onto them, or injecting them with a salt solution. Bacon and cured ham are examples of meats preserved by the use of salt. Salt is also used to make pickles by soaking cucumbers in brine. 

The drying of meat such as strips of beef, vanison etc., is the earliest method of meat preservation. Many different kinds of meat are marketed in the dried state, as dried beef, dried haddock, mixed fish flakes, codfish, dried herring, etc. 

M-26 Canning meat, a methoid of meat preservation. (Courtesy, Meat... 

Nitrite is part of the preserving process for cured meats. Cigarette smoke contains high levels of nitrite. 

Amines react with nitrous acid (formed by the reaction NaN02 + H HNO2) to give a variety of products. The nitrous acid isn t very stable, so generating it in place from sodium nitrite is necessary. (Sodium nitrite is a meat preservative and a color enhancer.) Under acidic conditions, nitrous acid dehydrates to produce the nitrosonium ion, NO. The NO ion is a weak electrophile that s resonance stabilized. (See Chapter 7.) Figure 13-22 illustrates the dehydration of nitrous acid. 

Sodium acetate is a mordant in dyeing. Other applications are in photography, as an additive to food, in purification of glucose, in preservation of meat, in tanning, and as a dehydrating agent. In analytical chemistry it is used to prepare buffer solution. 

Cancer-risk-diet relationship, 262 Canonical correlation analysis, 104 Capsaicin, 15-16 N-(Carboxymethyl)chitosan, preservation of meat flavor, 73 Carrageenan, fat replacement in ground beef, 73-75 Carry-over, description, 57 Carry-through, description, 57 Carvone, headspace analysis, 24,25/ L-Carvone, chemicals resulting in anosmias, 211... 

IK. 13 Zinc is a much more reactive metal than cadmium, as expected from the discussion on pages 877-879. Yet both are ised to protect iron from rusting. How is this possible 18.14 Sodium hypo phosphite. NaH.PQ . has been suggested as a repbeemem of sodium nitrite. NaNCK. as a meat preservative to prevent botulism Draw the structure of each anion. 

The examination of meat concerns in the first place the food inspector, whose duty it is to determine that the meat is good for food and has not been obtained from diseased animals. The analyst s task is usually to determine the nutritive value of the meat by estimating its principal components and to test for the presence of preservatives or colouring matters. The more common chemical tests and determinations are as follows ... 

Analysis of meat extract has the same objects as that of fresh meat or sausages, namely, to determine the composition and nutrient value of the extracts and to detect adulterations and preservatives. With extracts of the Liebig type, determinations should always be made of the water, ash, potassium, fat and total nitrogen, while tests should be made for nitre and preservatives. Further, it is always useful to determine the various forms of combination of the nitrogen, especially the creatinine and the ammonia see 7, 8 and 9, below). In mixed extracts, besides determinations of the... 

Frozen storage of meat, poultry meat and fish is one of the most important preservation methods for these foods. During frozen storage, deteriorations due to putrefaction and autolysis are decreased and the foods are satisfactorily preserved from the hygienic point of view. However, several undesirable changes still occur in the frozen stored meats. 

Human bones frequently are well-preserved components at archaeological sites, and in many cases retain chemical constituents without exchange with the environment that contain information about diet (19-21). For example, ratios of strontium to calcium in bones indicate the relative importance of meat vs vegetable material in a diet. 

Most meats are judged on their tenderness, and the preservation of tenderness is an important consideration in the refrigeration and freezing of meats. Meat consists primarily of bundles of tiny muscle fibers bundled together inside long strings of connective tissues that hold it together. The... 

In using a Sterilamp for the tenderization and preservation of meat and the preservation of other types of foods, a controlled amount of ozone is generated by the lamp to destroy or suppress growth of mold and bacteria in the unirradiated areas. Minute amounts of ozone are also used to destroy odors in both commercial and domestic refrigerators and in air-conditioning systems. 

Sodium hypophosphite, NaHiPOi, has been suggested as a replacement of sodium nitrite, NaNO , as a meat preservative to prevent botulism. Draw the structure of each anion. 

Salicylic add is prepared technically on the large scale. Since it is an excellent antiseptic, it finds extensive application in preventing fermentation, for the preservation of meat, for the disinfection of wounds. It may easily be recognised, since its water solution gives a violet colour with ferric chloride in this action it differs from the para- and meta-modifications. It is volatile with steam for this reason it must not be boiled too long in an open vessel when it is to be recrystallised. All ortho-oxycarbonic adds show this property the... 

Use Dye and color intermediate, pharmaceuticals, cinnamic acid, soaps, photography, purification of glucose, meat preservation, medicine, electroplating, tanning, dehydrating agent, buffer, lab reagent, food additive. 

Exogenous antioxidants can preserve the quality of meat products. Radical scavengers appear to be the most effective inhibitors of meat flavor deterioration. However, different substrates and systems respond in different ways. Active ferrous iron may be eliminated physically by chelation with EDTA or phosphates, or chemically by oxidation to its inactive ferric form. 

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